Ingredients: (serves 4) * Dressing: - 80ml rice vinegar - 60ml soy sauce - 2 tbs honey - 1 tsp sesame oil - 1 – 2 tsp grated fresh ginger - 2 garlic cloves, crushed * Vegetables: - 2 small carrots (about 150g), cut into 5cm long strips - 1 red capsicum (optional), thinly sliced into strips - Half a white radish (about 100g), cut into 5cm long strips - 750g large prawns, peeled and deveined, boiled until cooked through. - 200-250g Shanghai Bok Choy, blanched in lightly salted boiling water, drained Normal0falsefalsefalseEN-USZH-CNX-NONE&a
- Combine all the dressing ingredients in a small saucepan, place over medium heat until the honey is completely dissolved. Do not boil. - Mix all the vegetables except the Shanghai Bok Choy, then add the prawns and stir well to combine. Pour half of the dressing mixture over the prawn mixture, stir well. - Arrange the Shanghai Bok Choy on the bottom of the salad bowl, top with prawn and vegetable mixture, sprinkle with the rest of the dressing.